Best Healthy Snacks Recipes

Healthy snacks are the easiest way to snack without harming your figure. In this post, you will find many recipes for healthy snacks and descriptions of how to prepare them with accurate calorie information. All the recipes are adapted to a healthy diet and are suitable for both everyday and celebration days.

Zucchini spread

This is a very tasty snack of zucchini and melted cheese. It is made very simply and with a minimum of ingredients. This spread can be stored in the refrigerator (up to seven days) in any container or jar with a lid.

Calories (per 3.5 oz): 81 kcal

Ingredients:

• Zucchini – 24.7 oz.
• Melted cheese – 2 pieces (4.9 oz.)
• Garlic – 2 cloves
• Vegetable oil (unscented) – 1 tbsp.
• Salt – 0.5 tsp.
• Ground black pepper – to taste

Cooking method:

1. Cut zucchini into medium cubes (0.3-0.5 inches).
2. Prepared zucchini send to a heated frying pan with vegetable oil. Cook under a lid over medium heat until the zucchini are cooked. Stir periodically, so that the zucchini simmer evenly. This will take about 15-18 minutes.
3. Ready zucchini salt and pepper to taste. Add the garlic skipped through a press and mix. Cover the pan with a lid and leave for a few minutes to allow the zucchini to soak up the garlic flavor.
4. Melted cheese cut into medium cubes and send to the bowl of a blender. Add zucchini here and beat everything to a smooth consistency.
5. Send the spread to the refrigerator for 30-40 minutes, the cooled mass will become thicker and ready to use.

Eggplant with chicken filet and tomatoes in the oven

The result is tender and juicy chicken meat with fragrant roasted vegetables. During cooking, the eggplants absorb the flavors and juices of the chicken and tomatoes. Such a dish can serve as an excellent dietary snack, both hot and cold.

Calories (per 3.5 oz): 75 kcal

Ingredients:

• Eggplant – 18.3 oz.
• Chicken breast filet – 17 oz.
• Tomatoes – 18.3 oz.
• Mozzarella – 2.8 oz.
• Olive oil – 0.2 oz
• Basil (fresh) – 7 leaves
• Salt, parsley, dried garlic, black pepper – to taste

Cooking method:

1. Slice large eggplants into thick pucks about 0.9-1.1 inch thick.
2. Spread the eggplant slices on a baking tray lined with baking paper.
3. Brush each slice with olive oil on both sides. Sprinkle a little salt and dried garlic on top.
4. On top of the eggplant place the chicken filet, cut into thin slices. Salt the chicken meat a little and sprinkle with ground black pepper to taste.
5. Put a basil leaf and a tomato slice about 0.3 inches thick on each portion.
6. Salt the tomatoes a little and put them in an oven preheated to 356℉ for 30 minutes.
7. About 2 minutes before the end of cooking, put a little mozzarella on top of each portion.
8. The finished dish is sprinkled with finely chopped parsley and served to the table.

Chicken roll with mushrooms and bacon in the oven

Cook a wonderfully juicy, delicious, low-carb, bacon-wrapped chicken breast roll with mushroom stuffing. Fans of the keto diet are sure to love it. You can make such a roll for a celebration.

Calories (per 3.5 oz): 280 kcal

Ingredients:

• Chicken breast filet – 21.1 oz.
• Bacon – 14.1 oz.
• Mushrooms – 9.7 oz.
• Butter (for frying) – 0.2 oz.
• Salt, pepper, spices – to taste

Cooking method:

1. Cut the mushrooms into slices.
2. Finely chop the onion and fry it in a pan with a little butter.
3. As soon as the onion becomes transparent, add the mushrooms, salt and stew over medium heat until tender. Occasionally stir the contents of the pan.
4. Cut chicken breast lengthwise into two pieces, cover with foil and give it a good beating on both sides.
5. Put bacon on a sheet of foil, put chicken filet on top of bacon, salt and pepper to taste. In the center distribute mushrooms with onions and form a roll. To do this, first wrap the stuffing around the chicken filet, and then the bacon.
6. Wrap the roll in foil and put in a preheated oven up to 356℉ for 35 minutes. Then unroll the foil and cook the roll for another 10-15 minutes.

Flourless, protein-based pizza

A great protein-based, flourless diet pizza that tastes just as good as classic thin crust pizza recipes.

Calories (per 3.5 oz): 154 kcal

Ingredients for the base:

• Egg whites – 4 pcs.
• Starch – 2 tbsp.
• Salt, spices – to taste

For the sauce:

• Tomato paste – 1 tbsp.
• Water – 2 tbsp.

For the stuffing:

• Onions – 0.3 oz.
• Bell peppers – 0.3 oz.
• Turkey ham – 1 oz.
• Chicken breast – 2.4 oz.
• Hard cheese – 1.4 oz.
• Cottage cheese – 0.5 oz.

Cooking method:

1. Make small incisions in the chicken breast, salt, sprinkle with spices, wrap in parchment paper and fry on both sides (about 7 minutes on each side) in a dry pan. Ready breasts cut into small pieces.
2. Prepare the base for the pizza. To do this in a bowl we send egg whites, salt and spices to taste. Beat with a mixer until stiff peaks. Continuing to whisk, gradually add the starch.
3. Spread the beaten whites on parchment and shape into a circle about 0.2-0.4 inches thick. Place the base in a preheated 302℉ oven for 10 minutes.
4. To make the sauce, mix the tomato paste and water until smooth.
5. Cut the ham into free slices. Cut onion into half rings. Cut bell peppers into slices. Grate the cheese on a fine grater.
6. Brush the protein base with sauce, sprinkle with spices (I have smoked paprika and dried garlic), distribute the onion, chicken breast and ham. Add cottage cheese on one half of the pizza and bell peppers on the other half.
7. Sprinkle grated cheese over the pizza and place in the oven preheated to 356℉ for 5 minutes.

Low-carb, flourless pancakes

A non-sweet version of low-carb pancakes that are completely free of flour. These pancakes can be filled with any filling you like.

Calories (per 3.5 oz): 140 kcal

Ingredients (per 3-4 pancakes):

• Eggs – 2 pcs.
• Salt – 1 pinch
• Cream 20% – 0.1 pint
• Water – 0.1 pint
• Psyllium – 1 tbsp.
• Melted butter (for frying) – 0.1 oz.

Cooking method:

1. Put the eggs in a bowl and beat them. Add psyllium, a pinch of salt, cream and water. Stir to mix.
2. Bake the pancakes in a pan with melted butter on both sides until tender.
3. Serve the pancakes with any filling of your choice.

Korean style vegetables with mushrooms

An excellent diet appetizer of vegetables with mushrooms, which can be served as a delicious and healthy side dish to meat.

Calories (per 3.5 oz): 49 kcal

Ingredients:

• Eggplant – 1 pc (5.3 oz.)
• Onion – 1 pc (3.5 oz.)
• Carrots – 1 pc (3.5 oz.)
• Sweet bell pepper – 3.5 oz.
• Mushrooms – 7 oz.
• Garlic – 1 clove
• Vegetable oil – 0.7 oz.
• Soy sauce (or vinegar) – 0.04 pint
• Salt – to taste
• Greens – to taste

Cooking method:

1. Slice the onions, carrots and bell peppers into julienne strips. To shred the carrots, you can use a grater for Korean carrots.
2. Cut the eggplant into thin slices and pour warm water with salt. Leave it for 10 minutes, so that all the bitterness is removed from the eggplant. After draining, drain the water and cut the eggplant into julienne strips.
3. Boil mushrooms until they are ready for 10 minutes. Choose small mushrooms.
4. In a small amount of vegetable oil, stew until soft onions, carrots and eggplant. It is better to leave the sweet bell pepper in a fresh form, it will give your dish a fresh taste.
5. Mix the stewed vegetables with the mushrooms and bell peppers. Add minced garlic and spices for carrots. Season with salt and soy sauce or vinegar. Stir to combine.
6. Serve the dish chilled.

Chinese cabbage rolls with cheese in a pan

Simple and quick to cook a dish of chinese cabbage, which will be a great snack without harming the body.

Calories (per 3.5 oz): 155 kcal

Ingredients:

• Chinese cabbage – 5 sheets (3.5 oz.)
• Suluguni cheese – 1.7 oz.
• Eggs – 2 pcs.
• Vegetable oil – 0.1 oz.
• Salt, ground black pepper – to taste

Cooking method:

1. Lightly beat the leaves of the chinese cabbage with a hammer.
2. Beat the eggs with salt and ground pepper.
3. Dip the cabbage leaf in the egg and roll up, putting a piece of cheese inside.
4. Fry the rolls in a frying pan greased with vegetable oil for about 3 minutes on each side under a lid.

Baked in the oven vegetables in a sweet and sour sauce

This recipe is meatless, with only oven-baked vegetables topped with a sweet and sour sauce. This is a budget-friendly diet dish that tastes just as good as any vegetables from a restaurant.

Calories (per 3.5 oz): 92 kcal

Ingredients:

• Eggplant – 1 pc (7 oz.)
• Zucchini – 1 pc (9.8 oz.)
• Sweet pepper – 1 pc (6.3 oz.)
• Carrots – 1 pc (6 oz.)
• Onions – 1 pc (5.6 oz.)
• Garlic – 4 cloves
• Vegetable oil – 1 tbsp.
• Salt – 1 tsp.
• Ground pepper – to taste
• Coriander ground – 1 tsp.

For the dressing:

• Olive oil – 1 tbsp.
• Apple cider vinegar (or lemon juice) – 2 tbsp.
• Honey – 1 tbsp.

Cooking method:

1. Eggplant, carrots, peppers and zucchini are cut in slices. Cut onion into thin rings.
2. Line a baking tray with parchment and distribute the vegetables. Spread out all the vegetables separately.
3. Pour a little olive oil over the vegetables and place it in an oven preheated to 392℉ for 30 minutes.
4. To make the dressing, mix all the ingredients until smooth. If you have a table vinegar of 9%, take one tablespoon, no more.
5. Ready hot vegetables transfer to a convenient deep bowl, add garlic, salt, ground pepper and coriander. Fill everything with honey sauce and stir gently.

Zucchini snack with ham and cheese

Easy to cook and incredibly tasty zucchini snack, which will appeal to all lovers of healthy eating.

Calories (per 3.5 oz): 129 kcal

Ingredients:

• Zucchini – 10.5 oz.
• Ham – 1.7 oz.
• Cheese – 1.7 oz.
• Eggs – 2 units
• Flour – 2.1 oz.
• Salt – 0,5 tsp.

Cooking method:

1. Peel the zucchini and grate it on a coarse grater.
2. Add a little salt to the zucchini, stir and leave for a while so that the zucchini releases its juice.
3. Ham cut into small cubes. Grate cheese on a fine grater.
4. With zucchini drain juice, add eggs and mix well.
5. To the resulting mass add ham, cheese and flour (you can use any flour, I have from durum wheat). We mix it.
6. Spread the mass on the molds (I have a usual silicone muffin tin) and send to the oven preheated to 356℉ for 20 minutes.

Cauliflower in batter, baked in the oven

Cauliflower in batter, cooked in the oven, turns out very tasty and healthy. Cauliflower pieces are attractive with a ruddy crust and a wonderful flavor of spices.

Calories (per 3.5 oz): 130 kcal

Ingredients:

• Cauliflower – 23 oz.
• Eggs – 3 pcs.
• 15% sour cream – 3.5 oz.
• Whole wheat flour – 1.2 oz.
• Wholemeal corn flour – 1.2 oz.
• Salt – to taste
• Ground black pepper – 1 pinch
• Paprika – 1/2 tsp.
• Garlic (dried) – 1/2 tsp.

Cooking method:

1. Take apart a small cauliflower into florets. The largest of them cut into two or three parts.
2. Add salt to boiling water and add the prepared cabbage. Blanch the florets for about 2-3 minutes. Then remove the cauliflower and let the water drain. It is desirable to additionally dry the cabbage with a towel so that it had as little moisture as possible, then the batter on the cabbage will hold much better.
3. To prepare the batter, in a bowl send the eggs, salt, paprika, ground black pepper and dried garlic. Here also add sour cream and mix everything well.
4. In the resulting mass gradually pour the flour and mix everything thoroughly so that there were no lumps. I used two kinds of whole wheat flour, but you can use any flour you like.
5. Dip the cauliflower florets in the batter and place them on a baking tray lined with baking paper.
6. Put the tray with the cauliflower in a preheated to 392℉ oven for 15-20 minutes. After about 5-7 minutes of cooking, drizzle the cabbage in the oven with the remaining batter.

Zucchinis in breading, baked in the oven

Zucchini are incredibly tasty and flavorful. And due to the breading with psyllium – very healthy and dietary. Psyllium is the husk of plantain seeds, which has many useful properties. The main component of psyllium is plant fiber, so this product is recommended for people who follow a dietary diet. The positive properties of psyllium allow you to get the maximum effect from the diet.

Calories (per 3.5 oz): 61 kcal

Ingredients:

• Zucchini – 12.3 oz.
• Psyllium – 2 tbsp.
• Spices – 1-2 tsp.
• Olive oil – 1 tsp.

Cooking method:

1. Slice the zucchini into slices, about 0.2 inches wide.
2. In a bowl pour psyllium and add spices to taste (I have cilantro, basil, minced garlic and salt). Stir to combine.
3. Brush each zucchini slice with olive oil and sprinkle breading on both sides.
4. Place the zucchini on a baking sheet and place in a preheated 392℉ oven for 10-15 minutes.

Oatmeal pancake with three different fillings

I suggest cooking a diet oatmeal pancake, as well as showing three options for stuffing – two sweet and one unsweetened. Oatmeal pancakes are one of the most popular diet dishes and are a versatile base that can be served with many different toppings, both sweet and unsweet. Such a dish is perfect for a delicious, hearty and healthy breakfast or snack.

Calories (per 3.5 oz): 192 kcal

Cooking oatmeal pancakes

Ingredients:

• Eggs – 2 pcs.
• Oat flour – 1.7 oz.
• 2.5% milk – 0.04 pint
• Salt – 1 pinch

Cooking method:

1. Beat the eggs with a fork, add a pinch of salt, milk and oat flour. Mix until homogeneous.
2. Put the batter on a well heated frying pan and fry the oatmeal pancakes on medium heat, 2-3 minutes on each side.

Filling options

1. Oatmeal pancake with chocolate and banana

Calories (per 3.5 oz): 194 kcal

Ingredients:

• Banana (medium) – 1 pc.
• Black chocolate – 1 oz.
• Coconut shavings – as desired

Cooking method:

1. Melt the chocolate in a water bath.
2. Peel the banana and cut it into rings.
3. Grease the oatmeal pancake with melted chocolate and put bananas on one half of the cake.
4. If desired, sprinkle the oatmeal pancake with coconut shavings and roll it in half.

2. Oatmeal pancake with cheese and dill

Calories (per 3.5 oz): 217 kcal

Ingredients:

• Mozzarella cheese – 2.8 oz.
• Dill – 1 small bundle

Cooking method:

1. Wash the dill and finely chop it.
2. Grate the cheese on a coarse grater.
3. Fry the oatmeal pancake on one side and flip it over.
4. Put grated cheese on the hot side and fry for 2-3 minutes.
5. Sprinkle oatmeal pancake with dill and roll in half.

3. Oatmeal pancake with cottage cheese and raisins

Calories (per 3.5 oz): 186 kcal

Ingredients:

• 5% cottage cheese – 3.5 oz.
• Raisins – 0.7 oz.
• Sweetener (erythritol or honey) – to taste

Cooking method:

1. Combine all the ingredients in a bowl and mix together.
2. Place the filling on one half of the flatbread and roll the oatmeal pancake in half.

Chicken sticks in a pan

These chicken fingers are great for snacking on a movie or favorite TV show. There will be plenty of protein and a minimum of fats and carbs, so this dish is great for people who are losing weight.

Calories (per 3.5 oz): 128 kcal

Ingredients:

• Chicken filet – 17.6 oz.
• Onion (small) – 1 pc.
• Egg – 1 egg
• Garlic – 2 cloves
• Sour cream (low fat) – 1.7 oz.
• Oregano (dried) – to taste
• Salt, pepper – to taste

Cooking method:

1. All products must be chopped in a blender or through a meat grinder. The chicken, onion and garlic are cut in arbitrary pieces. Here goes the egg, sour cream, oregano, salt and pepper. Grind until smooth. If you do not have a blender or meat grinder, you can chop the chicken with a fine knife, grate the onion and pass the garlic through the press.
2. We heat a frying pan, lay out with a spatula and a spoon the sticks and fry them on medium heat for 3-4 minutes on each side. You can also use a culinary bag for easy formation of sticks.
3. Ready sticks are delicious served with tomato or sour cream sauce.

Guacamole with avocado

Guacamole is a delicious diet sauce that is high in vitamins and healthy fats. It can be spread on corn or buckwheat breads and served as a healthy, low-calorie snack.

Calories (per 3.5 oz): 141 kcal

Ingredients:

• Avocado – 2 pcs.
• Red onion – 1 pc.
• Tomato (large) – 1 pc.
• Sweet bell pepper – 1 pc.
• Lemon juice – 2 tbsp.
• Linseed oil – 1 tbsp.
• Salt – 0,5 tsp.

To serve:

• Corn or buckwheat breads.

Cooking method:

1. Cut the avocado lengthwise and make incisions across, then use a spoon to remove the pulp. Put it in a deep bowl and mash it with a fork until soft and homogeneous.
2. Peel the bell peppers from seeds and cut them into small cubes. Cut onion into small pieces. Grate tomato on a coarse grater or cut into small pieces.
3. Put all the ingredients in a bowl, add salt, lemon juice and linseed oil. Mix well.
4. If you like guacamole homogeneous mass, you can whip the mass with a blender until homogeneous.

Brisoles with minced meat, cheese and vegetables

Brisole is an excellent diet dish of egg pancakes filled with minced meat, cheese and vegetables. It is very filling and delicious.

Calories (per 3.5 oz): 173 kcal

Ingredients:

• Eggs – 6 pcs.
• Milk – 6 tbsp.
• Ground beef (pork and beef) – 14.1 oz.
• Onions – 1 pc.
• Cheese – 1.7 oz.
• Cucumber (pickled) – 1 pc (3.5 oz)
• Tomato (fresh) – 1 pc (3.5 oz)
• Garlic – 3 cloves
• Salt, pepper, favorite spices – to taste

Cooking method:

1. Add milk and salt to the eggs (5 pieces). Beat with a whisk until homogeneous.
2. Bake the pancakes until tender in a lightly oiled pan. It turns out about 7 pancakes.
3. To the mince add one egg, chopped onion, minced garlic, salt and pepper to taste. Mix until smooth.
4. Fresh tomato and pickled cucumber cut into small cubes. Grate the cheese on a coarse grater.
5. Assemble the brizol. To do this, half of the egg pancake spread with minced meat, add chopped tomato, sprinkle with grated cheese and roll up. Assemble all the brisoles, alternating stuffing with cucumber and tomato.
6. Place the rolls in a heatproof dish and place in a preheated 356-392℉ oven for about 40 minutes.

Zucchini scones with cheese

An easy-to-make zucchini dish that would make a great snack for people who are losing weight.

Calories (per 3.5 oz): 115 kcal

Ingredients:

• Zucchini (grated) – 17.6 oz.
• Flour – 3.5 oz.
• Eggs – 2 pcs.
• Cheese – 2.6 oz.
• Salt – 1 pinch

Cooking method:

1. Grate the zucchini on a fine grater (you should get about 17.6 ounces of zucchini flesh), salt it, stir it, leave it for five minutes, then squeeze out the excess juice.
2. Now add two eggs to the zucchini and mix well. Then add flour (for example corn flour, but you can use any flour) and mix until homogeneous.
3. Grate the cheese on a fine grater.
4. In a pan, spray with oil and form a round zucchini scone on it. Cook under a lid over medium heat for a few minutes.
5. As soon as the dough has set, spread grated cheese on one half of the scone and cover it with the other half of the scone.
6. Bake the scone for 30 seconds on each side to melt the cheese.

Vegetable stew with eggplant

This is a great diet stew with eggplant. This low-calorie dish tastes great and is great for people who are losing weight.

Calories (per 3.5 oz): 36 kcal

Ingredients:

• Eggplant – 2 pieces (19.4 oz.)
• Sweet pepper – 1 pc.
• Tomatoes (medium) – 2 pcs.
• Onions (medium) – 1 pc.
• Carrot (medium) – 1 pc.
• Tomato paste – 1 tbsp.
• Garlic – 1-2 cloves
• Vegetable oil – 1/2 tbsp.
• Pilaf seasoning – to taste
• Salt, pepper – to taste

Cooking method:

1. Cut the eggplants into small cubes, salt and let stand for a while to let the eggplants juice up and remove the bitterness. Cut bell peppers and tomatoes into small cubes. Finely chop the onion. Grate carrots on a coarse grater.
2. In a saute pan add a little vegetable oil and fry the onions. When the onion becomes soft, add the carrots and stew over low heat under a lid. When carrots are soft, add tomatoes and bell peppers. Stir everything well and simmer under a lid.
3. To prepare the sauce, add salt, spices, a little water to the tomato paste and mix everything well.
4. Eggplant is washed of salt and bitterness and added to the rest of the vegetables in a saute pan, pour the tomato sauce, stir everything well, add half a cup of water, bring to a boil and stew under cover until tender, stirring occasionally.
5. At the end of cooking, we taste the dish for salt and add garlic pierced through a press. Stir well, turn off the stove and let the stew simmer under a lid.

Boiled eggplant salad

Incredibly delicious snack salad made of cooked eggplants, which turn out delicious and flavorful. A perfect dish for weight-loss people, the caloric content of which speaks for itself.

Calories (per 3.5 oz): 55 kcal

Ingredients:

• Eggplant – 2 pieces (21.1 oz.)
• Bell peppers – 1 pc.
• Onion (medium) – 1 pc.
• Garlic – 2 cloves
• Parsley – 1 bundle
• Salt, pepper – to taste
• Olive oil – 2 tbsp.
• Vinegar – 2 tbsp.
• Sugar substitute (or honey) – to taste
• Water – 0.06 pint

Cooking method:

1. Cut each eggplant into eight equal pieces.
2. Put salt and eggplants in a pot with boiling water. Cover with a lid and cook for 15 minutes.
3. Peel bell peppers and cut into small slices.
4. Onion chop in small pieces. Chop garlic and parsley.
5. Ready eggplant cut into 4 more pieces.
6. Send all the prepared ingredients in a salad bowl, salt, pepper and add sugar substitute or honey to taste.
7. Season the salad with water, olive oil and vinegar.
8. Stir everything well and serve.

Homemade cream cheese

Let’s make a low-calorie cream cheese from kefir and sour cream. This cheese can be used to make diet cheesecakes and cakes, or simply spread on bread. The above amount of ingredients makes 12.3 ounces of cheese.

Calories (per 3.5 oz): 126 kcal

Ingredients:

• 2.5% kefir – 2.1 pints
• Sour cream 15% – 7 oz.
• Salt – 1/3 tsp.
• Citric acid – 1 pinch

Cooking method:

1.  Combine the kefir and sour cream in a plastic container and mix until smooth.
2. Put the container in the freezer overnight.
3. Now put a sieve on a bowl and cover with gauze.
4. We put the frozen mass on the gauze and put it in the fridge for 24 hours. Overnight, all excess whey will drain off.
5. Now add some salt and citric acid to the cheese and beat the mass with a mixer.

Salmon, avocado and poached egg sandwiches

These are healthy diet sandwiches with salmon, avocado and a poached egg.

Calories (per 3.5 oz): 164 kcal

Ingredients:

• Bread (whole wheat) – 2 pieces
• Avocado (ripe) – 1 pc.
• Salmon (lightly salted) – 4.2 oz.
• Egg – 2 pcs.
• Green salad – 4 leaves

Cooking method:

1. Pour water into a pot and put it on the fire.
2. Prepare a poached egg. To do this, gently break the egg in a bowl, bring the water to a minimum boil, make a funnel in the center of the pot with a spoon, pour the egg into it and cook for 2 minutes. I make poached eggs without vinegar, but you can put 3 tablespoons into the boiling water to help the egg curdle.
3. We cut the avocado and salmon into strips, and then we make the sandwich. For this we put a slice of bread, then the green salad, avocado, salmon and on top lay a poached egg. This sandwich is best eaten with a knife and fork.

Stuffed peppers with turkey, cheese and mushrooms

These stuffed peppers are suitable for those who are on a healthy diet. This dish has a minimum of calories, and it turns out very tasty and juicy.

Calories (per 3.5 oz): 104 kcal

Ingredients:

• Bell peppers – 2 pcs.
• Onion – 1 pc.
• Mozzarella cheese – 2.8 oz.
• Ground turkey – 10.5 oz.
• Mushrooms – 3.5 oz.
• Salt, pepper – to taste
• Vegetable oil (for frying) – 0.02 pint

Cooking method:

1. Finely chop the onion and mushrooms. Fry them in a pan with a little vegetable oil.
2. Then add minced turkey to onion and mushrooms and fry all together for a while.
3. Cut peppers in half and remove seeds. Rinse.
4. Slice the mozzarella thinly into 8 slices.
5. Place a slice of mozzarella on the bottom of each pepper half and fill with pan filling.
6. Place a slice of cheese on top of each pepper and place in a preheated 356℉ oven for 20 minutes.

Eggs stuffed with tuna and avocado

A protein diet appetizer that you can safely serve for the holidays

Calories (per 3.5 oz): 108 kcal

Ingredients:

• Eggs (boiled) – 8 pieces (8 whites, 4 yolks)
• Tuna in its own juice – 3.5 oz.
• Ripe avocado – 2 pieces (10.5 oz.)

Cooking method:

1. First cut the hard-boiled eggs in half and separate the whites from the yolks.
2. Mix 4 yolks and 3.5 ounces of tuna without the juice. Salt to taste.
3. Remove the skin from the avocado, remove the pit and mash with a fork. Taste and season with salt and pepper. With a blender bring to a homogeneous mass.
4. Add one teaspoon of tuna filling and yolks to each egg.
5. Place the avocado mixture in a piping bag and squeeze on top of each egg.

Mushroom sauce

This diet mushroom sauce contains only 68 calories and will serve as a great addition to any dish.

Calories (per 3.5 oz): 68 kcal

Ingredients:

• Mushrooms – 10.5 oz.
• Onions – 5.3 oz.
• Garlic – 4 cloves
• Vegetable oil – 0,5 tsp.
• Sour cream 10% – 0.6 pint
• Salt – 0,5 tsp.
• Pepper – 0,3 tsp.
• Ground nutmeg – 0.4 tsp.

Cooking method:

1. First, let’s cut the onion into small pieces.
2. Add half a teaspoon of vegetable oil to a heated frying pan and fry the onion until golden brown, then add the garlic.
3. We chop mushrooms and add them to the frying pan along with the onions and garlic.
4. Braise the mushrooms for about 10 minutes, then add sour cream, pepper, nutmeg and salt to taste. Stir and stew for another 5-7 minutes.

Tuna spring rolls

A delicious diet snack – tuna rolls, which will take you only 10 minutes to prepare. After 6 p.m. life does not end, and the stomach, which does not know that you lose weight, insistently demands food. Choose protein- and fiber-rich foods for dinner, but limit your carbohydrates and fats. These spring rolls are great for dinner for those who are watching their bodies.

Calories (per 3.5 oz): 114 kcal

Ingredients:

• Tuna in its own juice
• Zucchini
• Eggplant
• Tomato
• Rice paper
• Lettuce sheet
• Spices to taste
• Onion, garlic

Cooking method:

1. First, peel the onion and garlic and dice the vegetables.
2. For flavor, fry the onion and garlic. Prepare the vegetables and mix all the ingredients.
3. Dip a sheet of rice paper in hot water for 10-15 seconds.
4. Take out the sheet from the water, put the filling in the center and gently wrap our roll.